It feels like it has been eons since I posted a recipe, and while I have been enjoying sharing more life updates and fun posts it is time to get back to where this blog is really at. Allergy-friendly food!
Yesterday I whipped up a batch of pancakes which I adapted from PaleOMG. Her recipe called for milk which I decided to increase and then replace with a mixture of yogurt to up the protein content. I also added a teaspoon of apple cider vinegar to replicate the taste of buttermilk and to sour the yogurt for a more traditional pancake flavor. Along with the eggs and coconut flour, the added yogurt amps the protein content of these pancakes up to 32 grams total or 16 grams per serving for two servings. For a recipe that tastes as delicious as this, that number is pretty impressive.
I further adapted the recipe by omitting the added honey and raspberry lemon topping so that these would be plain. That way this recipe can serve a base pancake and you can add whatever your heart desires! The yogurt and coconut flour add even sweetness naturally but if you prefer a dessert-like pancake you could add in a tablespoon or two of sweetener (honey, maple syrup, stevia or coconut sugar to keep them paleo).
Basic Paleo Pancakes
Grain/Gluten/Wheat-Free, Nut-Free, Dairy-Free Option, Paleo-Friendly, No Sugar Added
Makes 2-3 servings; 10 pancakes total
Adapted from recipe by PaleOMG
- 1/2 cup yogurt (use coconut or almond yogurt to make dairy-free)*
- 1/2 cup water*
- 1 tsp apple cider vinegar
- 3 large eggs
- 1 tsp vanilla
- 1/2 cup coconut flour (link)
- 1/2 cup tapioca flour (link)
- 1/2 tsp baking powder (link)
- 1/2 tsp baking soda
- 1/8 tsp salt
- Preheat griddle to 350 degrees or a skillet to medium-high. Coat with oil to prevent sticking.
- Mix together the yogurt, water and vinegar. Set aside.
- In a small bowl combine the dry ingredients. In a separate larger bowl then combine all of the wet ingredients.
- Add the dry ingredients to the wet ingredients and stir until thoroughly incorporated. Let rest for a few minutes so that the coconut flour can thicken up the batter. After about 5 minutes check the batter. It should be the consistency of regular pancake batter- thick but easily pourable. Add additional water to thin out or additional coconut flour to thicken if necessary.
- Using a 1/4 cup measuring scoop pour the pancake batter onto your griddle/skillet, spreading it out with the back of the scoop. Cook for about 3 minutes on each side. Repeat for additional pancakes.
- Drizzle with honey or maple syrup, top with your favorite add-ons like diced apples or berries, and enjoy!
*Note: If you don’t have yogurt on hand, you can also replace the yogurt/water mixture with 1 cup of milk. Start off with about 1/2 cup and increase as needed to ensure the batter doesn’t get too thin. I’ve used 1 cup coconut milk before and that worked well.
Even though the pancakes went cold as I was taking pictures and I had to reheat them (whoops!), my family still said that these were the best grain-free pancakes that I had made yet! They are much lighter and fluffier than most grain-free pancakes because of the tapioca flour and baking powder lending themselves to become a staple in anyone’s breakfast rotation.
If you are wanting to make pancakes but don’t have either coconut flour or tapioca flour on hand, check out my pancakes tag for alternative recipes to hold you over in the meantime.
Questions for you:
- What are you having for breakfast today?
- How do you increase the protein in your breakfast?
- Have you ever used tapioca flour before?
- What would you mix into these pancakes?
29 thoughts on “Basic Paleo Pancakes”
You know I’m a fan of pancakes and that is what I had for breakfast today! 😉
I’ve never used tapioca flour before, does it taste like anything in particular or easy to use in baking?
I often use a fair bit of egg whites in pancakes as opposed to whole eggs as they lend a fluffier texture- which in turn ups the protein count!
Yes I do know 😉 I have never made savory ones before, but someday I will get up the guts to try them!
It has a pretty mild taste from what I can tell. You can’t use a lot when baking or it makes the final product gummy, but in small portions it does a great job of lightening up grain-free goodies 🙂 Also, I’ve used it to replace eggs before similar to how you would do flax eggs. Pretty cool!
I’ve heard that about egg whites from both you and Heather so I will have to give it a try sometime!
I’m having banana pancakes for breakfast today! These look yummy though, fluffy and perfect!
Well your banana pancakes definitely win over these for convenience! I hope you enjoyed them 🙂
Nice pics! How’d you get them to stand out like that??
Thanks Andrea! I just put the pancakes on a white background (actually, a white t-shirt, haha) and then imported them into my favorite free photo editor- Ribbet. http://www.ribbet.com/photo-editor-like-picnik (It’s like PicMonkey but ten times better because all of the features are FREE! 😆 ) And then I just did the basic editing and went to “blush,” made it white, and lightened up the background with the brush (not the pancakes obviously because then they’d look like chalk 😉 ).
Thanks, checking it out now
Tapioca flour is the best!!! It adds the perfect texture to gluten-free baking. I’ve never tried it in pancakes before though so I’ll have to give that a go!
I agree wholeheartedly! I have been using it for awhile but more so with just other people’s gluten-free recipes. Definitely try it out with pancakes. I’d recommend these 😉 Or these from gluten-free goddess: http://glutenfreegoddess.blogspot.com/2011/08/karinas-gluten-free-pancakes.html I made an adapted version without some of the gums (and an egg replacer of course) for myself before resigning that my stomach just can’t deal with flours right now. Haha. But they were delicious!
I have made my share of paleo or gluten free pancakes and mannnn, they fall apart so easily sometimes, but these look absolutely perfect! Cannot wait to try the recipe! 🙂
Oh yes, I know EXACTLY where you are coming from with the falling apart. Or even worse- gummy ones… At least, that’s been one of my biggest difficulties when trying to makes ones that are gluten/grain-free AND vegan. Give them a try and let me know what you think. *Fingers crossed they stay together*
Well first off, these just sound delish, but second OMG these look GORGEOUS.
Well thanks Jessie! 😀
Pancakes for me today! These looks awesomely fluffy (so much so that I can’t believe they’re GF!) definitely time to upgrade my pancake base if I can get something like those as a result 🙂
I was quite impressed myself by how fluffy they were! All credit must go to PaleOMG for the inspiration though. She is a genius.
And there is never any reason to go without fluffiness 😉
These look amazing, girl! I’m not a fan of the big poofy pancakes that a lot of people seem to post, but I’m absolutely loving the look of these. I’m not much of a pancake for breakfast kind of girl (I had oats this morning), but pancakes for dinner I can definitely do. And yogurt is always an amazing addition to em 😀
I think I’m an in betweener when it comes to pancakes, between super thick and super thin. I mean, if I wanted to eat cake, I’d eat cake, and if I wanted a crepe, I’d make a crepe! Pancakes for dinner sound perfect to me 😀
These look absolutely delicious! I’ve been having more eggs at breakfast and protein powder to increase the amount of protein I’ve been having as I find it always keeps me fuller for longer.
I’ve never tried Tapioca flour before but it sounds interesting. What a great compliment from your family about them being the best grain free ever!
Protein is key to keeping me full too! Tapioca flour is pretty cool for gluten-free recipes. If you ever try it out I’d be intrigued to hear what you make!
They just so perfect! You are so good at baking, I’m so jealous 😉
I think I’d probably top these with yogurt and fruit…maybe microwave the fruit up a bit to get it all hot and gooey…nomnomnom.
That fruit topping sounds like a great idea. I’ll have to remember that for next time!
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Lemon Raspberry is one of my favorite flavor combinations. Fresh berries with some citrus to smack you upside the head….I would have loved to have seen the topping, although I will say your pictures came out beautiful sans topping. Very clear and great choice of colors.
I would have loved to make the topping, but we had neither lemon, nor raspberries. Actually, our only fruit was a few apples and I was sick and tired of using those. Haha. Next time!
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Hey I want to make these, do you think I can replace tapioca powder with arrowroot??
Definitely! It is just a simplified version from PaleOMG and I just looked to double check and some people in the comments said that they subbed it with a 1:1 ratio and they still turned out well.
Hope you enjoy them! 🙂
These were fabulous! Subbed the yogurt/water with our own goat’s milk and yum!! Best grain free pancakes I’ve tried.
Thanks for the recipe!
Glad to hear it Kim! We make these often.